Campfire Shrimp Gumbo
This version of gumbo is made pescatarian friendly by leaving out the sausage and using vegetable stock however it is highly customizable so feel free to add meat back into the mix if you prefer.
Equipment
- Cast iron Dutch Oven
Ingredients
Dark Roux
- ¾ cup flour
- ½ cup high temp oil or ghee
Shrimp Gumbo
- 1-1½ cups dark roux (depending on desired thickness of final stew)
- 2 pounds medium shrimp
- 2 tsp chopped fresh thyme
- 1 head garlic minced
- 2 tbsp olive oil
- 2 cups diced onion
- 1½ cups diced green bell pepper
- 1¼ cups diced celery
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 tbsp Cajun seasoning blend
- 1 tbsp tabasco sauce
- 1 cup diced ripe tomato, fresh or canned
- 8 cups vegetable, shrimp, or chicken broth
- 2 bay leaves
- 1 tbsp file powder
- Salt and pepper to taste
Instructions
To make the roux
- Note: The roux can be made up to 2 days ahead to shorten the day of cooking time.
- Cook ingredients slowly over low heat stirring continuously for 15-30 minutes
- The roux is done when it reaches a deep chestnut brown and smells toasty but not burnt
To make the shrimp gumbo
- Sauté onions, bell pepper, celery, and garlic in olive oil until they begin to soften
- Add tomato paste and cook for 1-2 minutes
- Add premade roux and cook 2-3 minutes stirring constantly
- Add diced tomato, stir
- Add broth slowly mixing thoroughly to prevent lumps
- Add paprika, cajun, hot sauce, bay leaves, thyme and simmer for 30-45 minutes
- Add shrimp and simmer for 10-15 minutes till cooked though
- Add file powder and adjust seasoning right before serving
- Serve with steamed rice
Notes
The key ingredient in this Creole/Cajun classic is a nice dark roux. The toasty flour and butter add a depth of flavor that is impossible to achieve without it but it does take some patience.